The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
Not quite as hot as Thai chiles, these are still spicier than serranos. One plant will yield hundreds of peppers, so think
in terms of preservation: Pickle, or roast and freeze.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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